Laffa

Laffa is a soft, thick flatbread from the Levant region, widely used in Israeli, Palestinian, Jordanian, and Lebanese cuisines. It is distinct from thinner flatbreads such as lavash and pita; laffa is usually larger, round or oval, with a pliable, chewy crumb that can be torn or rolled.

The dough is typically made from wheat flour, water, yeast, and salt, with optional olive oil or yogurt. The dough is mixed, allowed to rise, divided into pieces, rolled into discs, and baked at high heat on a flat surface or in a tandoor or oven until blistered and puffed.

Laffa is commonly served fresh and warm. In many places it is used to wrap kebabs, shawarma, or falafel, much like a tortilla or pita. It can also be served as a bread for dipping in olive oil or sauces, or cut into pieces for sharing.

Variants include versions with whole-wheat flour, sesame seeds, or other flavorings; in some regions laffa is thicker or thinner, and its preparation may differ between home kitchens and commercial bakeries. It is easy to confuse with lavash, a thinner Armenian flatbread, but laffa remains notably thicker and softer.

Etymology and usage: The term laffa is used in Israeli and neighboring cuisines; related terms exist in Turkish lavaş and Arabic lavāsh, reflecting shared culinary traditions. Laffa bread is widely available in bakeries and restaurants in regions with Levantine and Jewish communities.